Roman-Jewish Style Fried Artichokes (Carciofi Alla Giudia)

These Roman-Jewish style fried artichokes (carciofi alla giudea) have an addictive crunchiness, with tender and soft meat in the center that’s absolutely wonderful with a drizzle of lemon juice. An easy side dish for any occasion! 

What are Roman-Jewish Fried Artichokes?

Roman-Jewish Fried Artichokes, also known as Carciofi alla Giudia, are a traditional dish from the community of Roman Jews in Italy. In the traditional version, artichokes are deep-fried whole until they are crispy and golden brown and enjoyed simply with salt, pepper, and lemon wedges. To prepare them, the tough leaves of the outer artichoke are removed, and the artichoke is then flattened slightly to help it cook evenly. 

For my version of the recipe, I decided to halve the artichokes, which makes them smaller, to reduce the amount of frying oil used.

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What Makes This Recipe Great

When I first started frying artichokes, I couldn’t believe how delicious they turned out with the most amazing crunchy outer leaves. The meaty end of the leaves, as well as the artichoke hearts, stay soft and juicy, and the combination of textures and flavors is just divine. 

Fried Artichokes have such a nutty, delicious flavor that I haven’t tasted in other methods I’ve used to cook them. I really think this is my new favorite way to prepare them! All you need are a few simple ingredients including fresh artichokes (from the farmer’s market or grocery store), hot oil, lemons, and salt & pepper! 

Ingredient Notes

• Large Artichokes: You can use regular green artichokes for this recipe, but I used purple artichokes, which are nuttier and tastier to me. They have deliciously tender and meaty leaves, but they are only available for a limited time of artichoke season in the Spring. You can also use baby artichokes if desired. 
• Lemons: You’ll need lemons for soaking the prepared artichokes in acidic water to prevent them from browning, as well as for serving at the end.
• Olive oil: Olive oil is used for frying, but you can choose to use another type of oil if you like.
• Salt & Black pepper

How to Prepare Artichokes for Frying

While it may seem like a bit of work, preparing artichokes is so worth it, and it’s actually quite easy. Here’s how to prepare artichokes for frying.

1. Fill a large bowl with water and squeeze in the juice of a whole lemon. Add the rinds to the water as well.
2. Remove the tough outer leaves of the artichokes (about 5-6 layers). Do this until you reach the more soft and tender leaves. Use a sharp knife to cut 1 inch off the top and bottom of the artichoke stem.
3. Peel the tough outer layer of the stem with a paring knife or a veggie peeler.
4. Slice the artichoke in half lengthwise.
5. Use a small spoon (I used a grapefruit spoon) to scoop out the fuzzy center choke.
6. Immediately place the artichoke halves in the lemon water, submerging them on all sides to keep them from browning.

How to Make Fried Artichokes

1. Remove from the lemon water and dry as much as you can with a kitchen towel or paper towels.
2. Heat 1 inch of olive oil in a pan over medium high heat to 300 degrees F (I used a kitchen thermometer).
3. Add the artichoke halves to the pan, cut side down, and fry for 10-12 minutes. Flip the artichokes and deep fry for another 3-4 minutes until the leaves are crispy. A fork should easily pierce through the thickest part of the stem.
4. Remove from the pan with a slotted spoon allowing any excess oil to drip off and sprinkle with salt and pepper. Serve with lemon wedges.

Serving Tips

To enjoy, start pulling off the outer leaves first and work your way in. The leaves can actually be enjoyed whole, and they’ll taste like crunchy chips with soft meat at the bottom. Once the leaves are finished, the tender hearts are left for you to savor, cherish, and enjoy!

Storage Tips

Store leftovers in an airtight container for up to 2-3 days. Reheat by placing them on a lined baking sheet and cooking in a preheated oven at 350F for 10-15 minutes. 

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